Fish Tacos

Fish Tacos

8-10 corn tortillas
2-3 salmon filets, grilled with fresh lime
1 C shredded green cabbage
2 sprigs of cilantro per taco (if you’re a cilantro lover)
pico de gallo or any salsa
1 tbsp feta cheese (optional)
Spray the filets with olive oil cooking spray on both sides and spray the grill well.  Cook the filets on medium heat 3-4 minutes per side.  Heat lime halves on the grill and squeeze fresh lime on while grilling.  Salmon is done when pulls away flaky in the middle.  Shred cabbage.  Warm tortillas.  Layer in toppings and top with the “SAUCE”

Ingredients

Grill Salmon with fresh lime… hint: if you grill the lime, it releases a TON more juice

Shred the cabbage.. I use a cheese slicer to get nice thin, uniform shreds

Flake salmon, layer all in a corn tortilla

Sauce

1/2 C lowfat mayo (I use 1/4C lowfat mayo and 1/4C plain greek yogurt)
1/2 C lowfat sourcream (don’t go non-fat… it’s nasty)
1/2 bunch of cilantro, chopped
1/2 tsp cumin
1/2 tsp cayenne
1 Tbsp lime juice
salt and pepper to taste
Combine ingredients in a small mixing bowl. Serve on Fish Tacos

Ingredients for sauce

Mix mayo, sour cream (and greek yogurt if you healthify it!)

Add spices

Add lime juice

Add cilantro

AND FINALLY salt and pepper to taste!!

Here’s a recipe to make Pico to go along with it! Or any salsa you like works too.

Pico de Gallo

2 tomatoes, diced
2 Tbsp cilantro
1 avacado
salt and pepper to taste
1 Tbsp lime juice
Toss and let sit in the fridge for 30 minutes. Serve!

If you want to look at the original recipe here’s the link: www.favfamilyrecipes.com
(Easy Fish Tacos 5.26.11 is the post)

Yield: 10

Love Fish Tacos??? You'll love this recipe...

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Ingredients

• Fish Tacos:
• 8-10 corn tortillas
• 2-3 salmon filets, grilled with fresh lime
• 1 C shredded green cabbage
• 2 sprigs of cilantro per taco, if you're a cilantro lover
• pico de gallo or any salsa
• 1 tbsp feta cheese, optional
• Sauce:
• 1/2 C lowfat mayo, I use 1/4C lowfat mayo and 1/4C plain greek yogurt
• 1/2 C lowfat sourcream, don't go non-fat... it's nasty
• 1/2 bunch of cilantro, chopped
• 1/2 tsp cumin
• 1/2 tsp cayenne
• 1 Tbsp lime juice
• salt and pepper to taste
• Pico de Gallo:
• 2 to matoes, diced
• 2 Tbsp cilantro
• 1 avacado
• salt and pepper to taste
• 1 Tbsp lime juice
• Toss and let sit in the fridge for 30 minutes. Serve!

Instructions

1. Fish Tacos:
2. Spray the filets with olive oil cooking spray on both sides and spray the grill well.
3. Cook the filets on medium heat 3-4 minutes per side.
4. Heat lime halves on the grill and squeeze fresh lime on while grilling.
5. Salmon is done when pulls away flaky in the middle.
6. Shred cabbage.
7. Warm tortillas.
8. Layer in toppings and top with the "SAUCE"
9. Sauce:
10. Combine ingredients in a small mixing bowl. Serve on Fish Tacos